Squash and Carrot Soup
This Squash and Carrot Soup is a simple yet delicious way to warm up on a chilly day. It’s easy to make, full of flavor, and can be customized to suit your preferences. Whether you're serving it as a starter or enjoying it as a light meal, this soup is sure to become a favorite!
Equipment
- 1 large pot
- 1 Sharp Knife
- 1 Cutting Board
- 1 immersion blender
Ingredients
- 2 tbsp oil
- 1 onion diced
- 2-3 large carrots sliced
- 1¾ pounds butternut squash peeled and cubed (790 grams)
- 8 cups water 2 liters
- 1 tsp salt
- 1 tsp all-purpose seasoning
- ⅓ tsp black pepper
- ⅓ cup heavy cream 100 ml
Instructions
- Start by preparing the vegetables. Dice the onion, slice the carrots into rounds, and cut the squash into cubes.
- In a large pot, heat the oil over medium heat and sauté the onion until golden brown.
- Meanwhile, heat the water in a separate pot until it boils, to save time for later.
- Once the onion is softened, add the carrots and sauté for a few more minutes, stirring occasionally. Add ½ cup of hot water and let it cook for another couple of minutes.
- Add the cubed squash and seasoning to the pot, then pour in the hot water until it’s about 1 cm above the vegetables. Let everything simmer for 25 minutes, or until the vegetables are soft.
- Stir in the cream and blend the soup using a hand blender until smooth. If using a regular blender, allow the soup to cool slightly before blending.
- Serve warm with optional croutons. Enjoy!